Dark Chocolate Coconut Custard

Try topping this yummy, chocolatey treat with fresh raspberries and whipped coconut cream for an extra boost of mm mm good.

• 1 can coconut milk
• 4 ounces bittersweet chocolate
• 1/2 to 3/4 cup coconut sugar
• 2 teaspoons vanilla
• pinch non-iodized sea salt, Diamond, or Mortons brands
• 2 large organic eggs

Preheat oven to 350 degrees F. Fill a 9 x 13 inch pan halfway with water. Set out 6 small ramekins.

Heat the coconut milk, chocolate, and coconut sugar in a small saucepan over very low heat. Whisk continuously until the chocolate has melted. Add the vanilla and salt; whisk again. Remove from heat and let cool for about 10 minutes.

Add eggs and vigorously whisk to incorporate. Evenly pour into the ramekins.

Carefully place each ramekin into the pan with water. Place pan into oven and bake for approximately 30 minutes.

Remove each ramekin from the pan and let cool completely before serving. Cover and refrigerate any leftover custard for up to a week.

Enjoy this recipe courtesy of Nourishing Meals.

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